Learning to Cook and Other Things

Upon the request of GFAS, I am reproducing here the Chicken soup recipe from my Mom. My M om's good old recipe is a real healthy soup because it requires not the commercially bought chicken but rather native poultry which we usually get from the province. Native chicken is poultry raised with out the usual chemical-filled chicken feeds. These are poultry raised in remote provincial backyards, allowe d to roam about, scratch their own food and if at all, fed with mountain corn grown also without the usual pesticides. Yes. Her recipe requires clean and organic ingredients and cooking implements. Tough if you ask me. But that was way, way, way back. Today, it is very difficult to find these healthy attributes from food ingredients. But anyway, if you can source the following, organic, then we're on to a good start. What we need: 1 kilo of Native chicken breast and back (Note that natives are usually not plump, unlike commercially sold poultry. We all know why) 3 organicall

Now that we're through relishing our salads, we will take one step back on our dining experience to quaff off the next item in our meal - the soup. Soup s can be thick and hearty. It may be taken as a snack or served as a light lunch. In non-formal meals, it is usually served first but in formal dining set-ups, it follows the serving of an appetizer. If you ask me, I think most soups usually look plain, and devoid of appeal, unlike salads or appe tizers . But, simple as it is, soups can be made more seductive with the addition of greens as garnish. And talk about flavor -- that is already a given. I believe soups can be called different names. My soup definitions aren't exactly technical but rather, how I understand the terms guided by my limited cooking experience. Soups m ay be bisque because of it's creamy thick texture. It is made of veggie or fish purees. On the other hand it is called a bouillon if it is made out of boiling fish, meat and vegetable in a liquid. In